Anago is a type of saltwater eel commonly found in the waters around Japan. It is known for its delicate flavor and tender texture, making it a popular ingredient in Japanese cuisine. Anago is often served grilled or simmered, and it can be enjoyed in sushi or as a topping for rice dishes. In contrast to unagi, which refers to freshwater eel, anago is typically lighter and has a milder taste. It is often prepared with a sweet soy-based sauce, enhancing its natural flavors. Anago is a seasonal delicacy, usually available during the warmer months.